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Your first batch of beer is likely going to be made in a kitchen pot or brew kettle on a stovetop using malt extract. This is an easier process than all-grain, which is why a lot of beginning homebrewers choose to start with this method. This video shows the entire process of making a lightly hopped, rich, malty, and full-bodied porter.
A lot of folks (myself included) run out and buy a huge canning pot, or something similar, to make this first batch...only to use it once or twice and then replace it by buying bigger and better all-grain brewing equipment. Clawhammer Supply has solved this issue by making a starter homebrew system that is compatible with a standalone, semi-automated, digital, electric brew system that includes a pump, hoses, and a chiller.
The Clawhammer Supply brewing system is completely modular, meaning you can add parts in order to upgrade it over time.
How to Brew Extract
Watch the full brew day video below to learn more about our modular brewing system and brewing extract beer. Read the article below for a full written recipe.
First Batch of Beer Recipe
Begin by filling your brewing kettle with 2-3 gallons (7.6 - 11.4 liters) of water. Tap is fine, spring is better.
Heat to 155° F (68.3° C) to prepare the water for our steeping grains
Our starter system comes with a thermometer which allows you to monitor the temperature inside the kettle
Add the grain basket
Our brew system comes with a mesh grain basket which makes it easy to add grains and take them out
Once the water has reached 155° F (68.3° C) add a .5 pound (8 ounces) of Crystal 150 and a .5 pound (8 ounces) of chocolate malt into the grain basket.
Maintain temp and allow to sit for 30 minutes.
If your water gets too hot while the steeping grains are present there may be off-flavors in your finished beer
After the time expires, lift basket, place on clips, and allow it to drain into the kettle for 5 minutes.
Our starter system comes with 3 hooks so you can let your grains drain for a bit after pulling them
Next, place kettle back on the stovetop and heat to a boil.
Once boiling, turn off the heat completely.
Stir in two containers of Amber liquid malt extract and 1 pound (453.6g) of dark dry malt extract.
Do not stop stirring until both are completely dissolved.
Add basket back to kettle and bring heat back to a boil, but be very careful to not add too much heat and boil over. You do not want that to happen, trust us. Adjust heat so boil is rolling, but not aggressive.
Set a timer for 55 minutes once boil begins.
With 45 minutes left on the clock, add 1 ounce (28 grams) of East Kent Golding hops to the basket.
With 10 minutes left on the clock, add 1 more ounce (28 grams) of East Kent Golding hops to the basket.
Once the time expires, turn off heat.
Yeast & Fermentation
Add enough cold bottled water to top the kettle off to 5 gallons (18.9 liters).
This should drop the temperature. If it has fallen to 70° F (21.1° C), skip ahead to yeast pitching. If not, cover the kettle and place it in a cool place (outside, or in a refrigerator).
Leave it sit until the temperature has dropped to 70° F (21.1° C).
Once the wort has reached pitching temp - 70° F (21.1° C) - transfer contents to a sanitized fermentation bucket and add one package of liquid London Ale yeast.
Our brewing kettle has a ball valve on the bottom that makes transferring wort easy
Sanitize everything, even the yeast package and the scissors you use to cut it open
Cover the bucket, shake for one minute to aerate, add the lid, add an air lock, and place somewhere that will maintain a temp of 65-72° F (18.3 - 22.2° C) for two weeks.
We keep our office around 70° F (21.1° C) so we just set it off to the side and waited for the magic to happen
After that keg or bottle and ENJOY!
Watch this video below, starting at 17:39, to learn how to bottle your first homebrew.
If you like this recipe, check out this other extract beer we made